1 Heat the olive oil in a paellera or large shallow frying pan. Fry the onions and garlic gently until soft and golden. Add the peppers and fry for 4~5 minutes. Then add the tomatoes, beans and peas and cook for another 5 minutes.

2 Add the rice and paprika and stir well. Pour in the white wine and bring to the boil. Mix the saffron with the boiling stock and pour into the pan. Reduce the heat a little and simmer for five minutes.

3 Cover the pan with a lid or some foil and place in the bottom of a preheated oven at 180C/ 350F, Gas Mark 4 for 30~40 minutes, until the rice is tender and has absorbed all the stock. Alternatively, simmer on top of the stove in the same way as you would cook a risotto. Season to taste and stand, covered, for five minutes before serving sprinkled with parsley. Serves four to six.